ingredients
serves 6
4 small oranges
1 pound chicken livers, trimmed
1/2 cup pine nuts
11 ounce asparagus tips, trimmed
2 tablespoons Butter
1 1/2 cups (4 ounce) wild rocket leaves
dressing
7/8 cup light olive oil
4 tbsp red wine vinegar
grated zest and juice of 2 small oranges
2 tbsp thin honey
1/3 cup raisins
salt and pepper
method
1. To make the dressing, whisk the olive oil, vinegar, orange zest and 6 tbsp orange juice together in a small pan. Add the honey, raisins and seasoning and bring gently to the boil. Remove from the heat and set aside.
2. For the salad, peel and segment the oranges, discarding all white pith and pips. Rinse the chicken livers and pat dry on kitchen paper.
3. Toast the pine nuts in a dry skillet over a low heat, shaking the pan to colour evenly. Tip into a bowl to cool. Cook the asparagus in simmering salted water for 5 minutes. Drain, then dry on kitchen paper.
4. Heat the butter in a large heavy-based skillet until foaming. Add the chicken livers and cook, turning, over a high heat for 5 minutes or until well browned. Remove from the pan and keep warm.
5. Add the dressing and remaining orange juice to the pan. Bubble for 2 minutes, scraping up the sediment.
6. Divide the livers, orange segments, asparagus and rocket among six bowls. Scatter the pine nuts on top, spoon the dressing over and serve at once.
